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Seafood: Nonna Rozina's Brodet

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Compliments of Silvana Angelakis' wonderful mother, Rozina

 

You Need: (Serves 4)

  • 400g calamari
  • 400g uncooked prawn meat or scampi meat
  • 400g white fish fillets
  • 1 cup plain flour
  • 1 teaspoon sea salt
  • 1 teaspoon cracked black pepper
  • 100ml olive oil, for shallow frying fish
  • 50ml olive oil, for sauce
  • 2 onions, coarsely chopped
  • 1 cup white wine
  • 1 litre tomato puree (or canned crushed tomatoes)
  • 1 teaspoon vegetable stock powder
  • 2 x 15cm sprigs fresh rosemary
  • 1 teaspoon cracked black pepper
  • olive oil for deep frying

 

Method:

Prepare the calamari. Cut the tubes into strips and score it pineapple fashion.

Combine the flour, salt and pepper in a wide dish. Coat the seafood in this mixture. Heat oil in a pan and fry the seafood for about 1 minute to partially cook it. Set aside on a plate and cover.

To make the sauce, heat oil in a deep, heavy-based pan. Fry the onions until soft. Add wine and stir for 1 minute. Pour in the tomato and sprinkle in the stock and pepper. Stir well. Add the rosemary and simmer gently over medium heat for up to 30 minutes. The sauce is ready when the rosemary leaves come off the sprig.

Add all the seafood, mixing well. Warm through on a medium heat for up to 10 minutes.

Serve with polenta and a fresh garden salad.